Raspberry-Chocolate Torte

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Ingredients

Serves
12
-
+
Conversion
Metric
Imperial
Cake:
6 eggs, separated
3/4 cup (175 mL) sugar, divided
1 cup (250 mL) all purpose flour
Chocolate Cream Filling:
1/3 cup (75 mL) granulated sugar
3 eggs
2 egg yolks
1 tsp (5 mL) instant coffee granules
1 tsp (5 mL) each vanilla extract
2 squares (28 grams) semi-sweet chocolate, melted
1 cup (250 mL) butter, softened
Raspberry Filling:
1 cup (250 mL) raspberry jam, regular or light
Garnishes:
1 1/2 cups 1% Milk
Fresh raspberries (optional)
Nutritional Facts
Amount Per Serving
367 Calories
Fat
22g
Sugars
27g
Protein
7g
Fibre
1g
Carbohydrate
38g

Directions

Preheat oven to 350°F (180°C).

Cake: Beat egg whites until frothy. Gradually add 1/4 cup (50 mL) sugar, beating until stiff peaks form, about 5 minutes. In a small mixing bowl, beat egg yolks and remaining sugar until thick, about 3 minutes. Fold into egg white mixture. Gradually fold in flour. Line the bottoms of 3 ungreased 8 inch (20 cm) round cake pans with waxed paper. If you have only one pan, bake one cake at a time keeping remaining batter covered in the refrigerator. Divide batter between pans. Bake at 350 F (180oC) for 15 minutes or until golden. Loosen edges and turn out on wire racks. Remove waxed paper and let cool completely.

To make chocolate cream: In a medium saucepan, whisk sugar, eggs, and egg yolks, vanilla, coffee granules and chocolate; cook over low heat until thickened (do not boil) about 5 minutes, stirring constantly. Cool completely. Cream butter and gradually stir in chocolate mixture; set aside.

To assemble:

Split each cake into 2 horizontal layers; place one layer on a serving plate. Spread with 2/3 cup (150 mL) chocolate cream. Place another cake layer on top and spread half of raspberry jam. Repeat layering with remaining ingredients ending with a layer of cake. Cover and refrigerate 3 hours before serving. Garnish as desired.

Preparation: 20 minutes

Cooking: 20 minutes

Chilling: 3 hours